Tofu and Dr. Who (Or Geek Out With Your Curd Out)

Amplify’d from cadryskitchen.com

It’s hard to believe now that there was a time when I didn’t love tofu.  I still remember the first time that I saw it in a grocery store as a child.  Now it surprises me that it was even there in our tiny Hy-Vee in the middle of Iowa.  It seems like an unlikely place for packaged bean curd.  I remember asking my mom about it, examining the package, and wondering about the liquid that would press against its plastic encasement, reminiscent of a water balloon.  How could something floating in a box of water be palatable?  Even years later before I went vegan, when I would buy mozzarella in liquid, tofu still seemed unappetizing.  They’re pretty much the same thing in concept– one is a cheese made from cow’s milk with rennet as a common coagulant, and the other is a cheese made from soy milk with calcium carbonate as a common coagulant.  They’re water-based foods sold in liquid to keep their consistency. Read more at cadryskitchen.com

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